Journal
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Volume 15, Issue 6, Pages 5735-5743Publisher
SPRINGER
DOI: 10.1007/s11694-021-01062-x
Keywords
Blueberries; High CO2; Respiration rate; Aroma compounds; Antioxidant capacity
Categories
Funding
- 'Thirteenth Five-Year Plan' for National Key Research and Development Program [2016YFD0400903]
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This study found that the 25% high CO2 treatment helps to delay the respiration rate of blueberries, preserve aroma compounds, promote enzyme activity, and accumulate antioxidants, thus maintaining the quality of the blueberries.
Blueberries have a high commercial value on the international market but deteriorate rapidly after harvest, which is caused by high temperature and humidity. In the present work, the effects of high CO2 (25%) were evaluated at 0 degrees C for 35 days on the quality and Antioxidant capacity (AC) of blueberries (Vaccinium spp.). The results indicated that 25% CO2 treatment significantly delayed the respiration rate and preserved the aroma compounds. Meanwhile, the levels of aldehydes and limonene were enhanced, but esters and ethanol contents were decreased by 25% CO2-treated. In addition, the activity of the enzymes (Peroxidase (POD), Catalase (CAT) and Superoxide dismutase (SOD)) was promoted, while 25% CO2-treated inhibited Ascorbate peroxidase (APX) activity. Simutanously, 25% CO2 increased the accumulation of antioxidants (Total phenolic [TPC], flavonoid, Ascorbic acid [AsA] and Glutathione [GSH]), and the free radical-scavenging capacity (hydroxyl (center dot OH) and 1, 1-Diphenyl-2-picrylhydrazyl (DPPH)) was also enhanced. This study showed that high CO2 could maintain the quality of blueberries by inhibiting respiration as well as maintaining the aroma and AC.
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